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Friday, January 1, 2021

Potato crunch with preserved lemons recipe - Telegraph.co.uk

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We need to celebrate the potato; it has become a worthy staple in the northern hemisphere. The tubers store well through the winter and, because of the starch they contain, make a great binder that is useful in a lot of vegetable cooking. Their CO2 footprint is also lower than that of other carbohydrates such as pasta and rice. I think potatoes deserve their place in our everyday cooking not only as a side dish, but as the main event, in all its endless variations. This dish looks spectacular and delivers that crisp crunch that is instantly satisfying.

Prep time: 10 minutes | Cooking time: 1 hour 15 minutes

SERVES

Eight

INGREDIENTS

  • 3kg large baking potatoes
  • 200ml olive oil
  • Leaves from 10 thyme sprigs
  • 2 tbsp cumin seeds
  • 4 tbsp shredded preserved lemon rind

METHOD

  1. Preheat the oven to 200C/180C fan/Gas 6. Choose a baking dish or presentable roasting tin about 45x30cm.
  2. Scrub the potatoes thoroughly and thinly slice them on a mandolin. Place in a large bowl, add the olive oil, thyme, cumin, preserved lemon, salt and pepper, and toss to combine.
  3. Starting at the short edge of your chosen dish, arrange the potato slices upright in rows, from right to left, until the dish has been filled.
  4. Roast in the oven for an hour and 15 minutes, or until golden and crisp.

Recipesfrom Scandinavian Green by Trine Hahnemann (Quadrille, £26). Order a copy from books.telegraph.co.uk.




January 01, 2021 at 01:00PM
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Potato crunch with preserved lemons recipe - Telegraph.co.uk

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